Roasted potato salad with cider-mustard sauce, cranberries, celery, and parsley—a decidedly fall salad perfect for hosting or to accompany any weeknight dinner. 
Move over mayo—this saucy potato salad gets its richness from tangy cider-mustard sauce, crunch from celery, and brightness from heaps of fresh parsley. A touch of sweetness from dried cranberries pulls it all together.
These spuds are roasted, not boiled, and tossed with an addictive sauce while warm, creating a next-level side that’s guaranteed to be a crowd-pleaser no matter the occasion.
Fall cookout? Weeknight dinner? THANKSGIVING? Check, check, double check. 
I’m currently posting this beauty of a salad from the Food and Nutrition Conference and Expo in Washington D.C.! This is the world’s largest food and nutrition conference sponsored by our governing body, the Academy of Nutrition and Dietetics. There’s over 10,000 dietitians, nutrition science researches, policy makers, and health-care providers here this weekend addressing key issues affecting the health and nutrition status of Americans.
I’m hoping to walk away with some great information and emerging research to share with you, so stay tuned!
But for now… let’s talk spuds. 
I know mashed potatoes typically get all of the love at Thanksgiving, but among the other mushy sides (sweet potato casserole, green bean casserole, cranberry sauce, etc.), I love having a crispy, crunchy element like this to balance the spread.
Plus, the touch of brine and brightness are a welcome addition to the classic rich cast of flavors.
If you’re not into celery, feel free to swap it for peeled and chopped Granny Smith apples—they offer the same slightly bitter bite and crunch as celery.
Equally delicious served warm or at room temperature, and a guaranteed crowd pleaser.
- 2 lbs. mixed baby potatoes, quartered
- 2 Tbsp. extra-virgin olive oil, divided
- ¾ tsp. kosher salt, divided
- ½ tsp. freshly ground black pepper, divided
- ⅓ cup finely chopped shallots
- 1 garlic clove, sliced thin
- 1 Tbsp. fresh chopped sage
- ½ cup vegetable broth
- ¼ cup apple cider vinegar
- 1 Tbsp. Dijon mustard
- 2 tsp. maple syrup
- 1 Tbsp. unsalted butter
- ¾ cup fresh parsley leaves
- ½ cup thinly sliced celery or peeled and sliced Granny Smith apples
- ⅓ cup dried cranberries
- Preheat oven to 400°F.
- Toss potatoes in 1 Tbsp. of the oil, ½ tsp. of the salt, and ¼ tsp. black pepper. Spread evenly on two baking sheets coated with foil. Bake for 30 to 35 minutes or until browned and tender, turning after 20 minutes.
- While potatoes roast, combine remaining 1 Tbsp. oil, shallots, garlic, and sage in a medium skillet over medium-heat; cook 2 minutes. Whisk together broth, vinegar, Dijon mustard, and maple syrup; add to pan, and whisk to combine. Bring to a boil; reduce heat and simmer 10 to 12 minutes, or until mixture begins to reduce. Stir in butter, and remaining ¼ tsp. each of salt and black pepper. Remove from heat.
- Combine potatoes, cider-mustard sauce, parsley, celery, and cranberries in a large serving bowl; gently toss to coat.
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